There is nothing like the taste of home-made Bread and Butter Pickles! And even better if it’s Grandma’s old fashioned recipe! Well, I have it for you. They are super simple to make, taste amazing, and are ready to eat in just one day!
But first, a little history about Bread and Butter Pickles!
Bread-and-Butter Pickle History
Bread-and-butter pickles are a marinated pickle produced with sliced cucumbers in a solution of vinegar, sugar, and spices which may be processed either by canning or simply chilled as refrigerator pickles. The origin of the name and the spread of their popularity in the United States is attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark “Fanning’s Bread and Butter Pickles” in 1923 (though the recipe and similar ones are probably much older). The story attached to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.
Bread and Butter Pickles
- 5 cups pickling cucumbers, sliced 1/8-inch thick
- 3 medium sweet onion, sliced 1/8-inch thick
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon of salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
You start with nice small cucumbers. I got mine at the Linden Hills Farmers Market. I wash them really well. (about 3 times and scrub them too) I then use a mandolin cutter to slice the cucumbers thin and evenly. I do the same with the onions. I then add in all the ingredients into a large bowl. (Note: I DO NOT sweat the cucumbers first. I tried that and they get too vinegary! Stick to Grandma’s recipe!) Stir them up! That’s it! It’s that easy!
You can leave them in the bowl or transport them to jars. No need to heat and seal the tops. They will stay fresh in your fridge for months!
Try it out! Let me know how you like them!